Food Quality and Safety最新文献_第10页

Structure and effect on Bifidobacterium longum of exopolysaccharide produced by Weissella cibaria using cost-effective substrates 魏氏菌利用低成本底物生产的胞外多糖的结构及其对长双歧杆菌的影响

IF 5.6 3区农林科学

Food Quality and Safety Pub Date : 2023-02-02 DOI: 10.1093/fqsafe/fyad012

Xiaoying Wang, Fan Zhang, Lin Wang, L. Pan

引用次数: 1

Role of temperature fluctuations and shocks during refrigeration on pork and salmon quality 冷藏过程中温度波动和冲击对猪肉和三文鱼质量的影响

IF 5.6 3区农林科学

Food Quality and Safety Pub Date : 2023-01-31 DOI: 10.1093/fqsafe/fyad011

Haoxin Cui, N. Karim, Feng Jiang, Haimei Hu, Wei Chen

{"title":"Role of temperature fluctuations and shocks during refrigeration on pork and salmon quality","authors":"Haoxin Cui, N. Karim, Feng Jiang, Haimei Hu, Wei Chen","doi":"10.1093/fqsafe/fyad011","DOIUrl":"https://doi.org/10.1093/fqsafe/fyad011","url":null,"abstract":"\u0000 Refrigeration is considered as prime technology for preserving meat products. Notwithstanding, temperature alterations is commonly ignored by industry during refrigeration, which have impact on product quality. Thus, we conducted research on the pork loin and salmon fillets that were preserved for 0, 5, 9, 12, and 15 days, whereas different temperature fluctuations and shocks were established depending on 4°C. Data exposed that several meat parameters such as total volatile basic nitrogen, total viable count, and lipid oxidation were significantly changed in ±2℃ fluctuations group than constant temperature group. Additionally, both temperature fluctuations and shocks groups accelerated the myofibril protein degradation, while desmin expression and species richness/diversity of bacteria were significantly reduced in ±2°C fluctuations group than constant temperature group. Briefly, temperature fluctuations and shocks accelerated the destruction of muscle structural integrity. Furthermore, both conditions accelerated the meat spoilage via progressively expanding the water-loss channels, which can reduce the meat edibility. This study provides a new theoretical basis about the proper uses of refrigerated-temperature for storing meat products.","PeriodicalId":12427,"journal":{"name":"Food Quality and Safety","volume":" ","pages":""},"PeriodicalIF":5.6,"publicationDate":"2023-01-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44376619","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Sucrose enhancing the chromogenic ability of Staphylococcus xylosus by improving NOS activity 蔗糖通过提高NOS活性增强木葡萄球菌的显色能力

IF 5.6 3区农林科学

Food Quality and Safety Pub Date : 2023-01-28 DOI: 10.1093/fqsafe/fyad009

Zhiqiang Xu, Wenbin Zheng, Shang Zhao, Yong Chen, Qingli Yang, Yinglian Zhu

{"title":"Sucrose enhancing the chromogenic ability of Staphylococcus xylosus by improving NOS activity","authors":"Zhiqiang Xu, Wenbin Zheng, Shang Zhao, Yong Chen, Qingli Yang, Yinglian Zhu","doi":"10.1093/fqsafe/fyad009","DOIUrl":"https://doi.org/10.1093/fqsafe/fyad009","url":null,"abstract":"\u0000 In this paper, the effect of different concentrations of sucrose stress on color formation of the Staphylococcus xylosus (S. xylosus) was investigated. The results showed that the highest a* value and the best coloring effect similar to nitrite were observed after addition of 0.05 g/mL sucrose to stress the S. xylosus. UV-Vis and ESR spectra analysis showed that production of coloring product Mb-NO was significantly enhanced after 0.05 g/mL sucrose stress. The growth curve, reactive oxygen content, cell cycle, NOS activity, zeta potential, cell size and protein composition of S. xylosus were investigated to reveal the mechanism of sucrose stress to enhance the coloring effect of the strain. The result showed that sucrose inhibited the growth of the S. xylosus, which changed the physiological state by activating the oxidative stress response. The stress altered the rate of intracellular metabolism of S. xylosus by delaying the cell cycle, increasing cell surface zeta potential and cell particle size. These changes altered protein composition of the cells, and significantly enhanced activity of intracellular NOS, which could improve the chromogenic ability of S. xylosus. This study will provide theoretical support for sucrose stress on the S. xylosus to enhance its coloring effect, and sucrose stress for S. xylosus might be a promising biological alternative to nitrite in meat products.","PeriodicalId":12427,"journal":{"name":"Food Quality and Safety","volume":" ","pages":""},"PeriodicalIF":5.6,"publicationDate":"2023-01-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49003048","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Characterization of the chemical fungicides-responsive and bacterial pathogen-preventing Bacillus licheniformis in rice spikelet 化学杀菌剂对水稻小穗地衣芽孢杆菌的反应性和致病菌特性

IF 5.6 3区农林科学

Food Quality and Safety Pub Date : 2023-01-12 DOI: 10.1093/fqsafe/fyad005

Chengfang Zhan, Mengchen Wu, Hongda Fang, Xiaoyu Liu, Jiuyue Pan, Xiaoyan Fan, Mengcen Wang, Haruna Matsumoto

{"title":"Characterization of the chemical fungicides-responsive and bacterial pathogen-preventing Bacillus licheniformis in rice spikelet","authors":"Chengfang Zhan, Mengchen Wu, Hongda Fang, Xiaoyu Liu, Jiuyue Pan, Xiaoyan Fan, Mengcen Wang, Haruna Matsumoto","doi":"10.1093/fqsafe/fyad005","DOIUrl":"https://doi.org/10.1093/fqsafe/fyad005","url":null,"abstract":"\u0000 Seed borne bacterial pathogens cause severe yield loss and biotoxin contamination in rice, leading to an increasing concern on the global food supply and environmental safety. Plant native microbes play an important role in defending against diseases, but their actions are often influenced by the chemical fungicides applied in the field. Here, Bacillus licheniformis mmj was isolated from rice spikelet, which uniquely showed not only the fungicide-responsiveness but also the broad-spectrum antimicrobial activity against major rice bacterial pathogens including Xanthomonas oryzae pv. oryzae, Burkholderia plantarii and Burkholderia glumae. To understand the hallmark underlying the environmental adaption and antimicrobial activity of B. licheniformis mmj, the genome sequence was determined by SMRT and subjected to bioinformatics analysis. Genome sequence analysis enabled to identification of a set of the antimicrobial-resistance and antibacterial activity genes together with an array of harsh environment-adaptive genes. Moreover, B. licheniformis mmj metabolites were analyzed with gas chromatography coupled to triple quadrupole mass spectrometry, and the volatile components that were linked with the antimicrobial activity were preliminarily profiled. Collectively, the present findings reveal the genomic and metabolic landscapes underlying the fungicide-responsive B. licheniformis, which offers a new opportunity to design harsh environment-adaptive biopesticides to cope with the prevalent bacterial phytopathogens.","PeriodicalId":12427,"journal":{"name":"Food Quality and Safety","volume":" ","pages":""},"PeriodicalIF":5.6,"publicationDate":"2023-01-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42307754","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 5

The Synthesis, Biological activities and Applications of Protein-Polysaccharide Conjugates in Food System: A Review 蛋白质-多糖缀合物的合成、生物活性及其在食品体系中的应用综述

IF 5.6 3区农林科学

Food Quality and Safety Pub Date : 2023-01-12 DOI: 10.1093/fqsafe/fyad006

Shixuan Zhang, Kai Wang, Yongtao Qin, Shengyun Zhu, Qikuan Gao, Diru Liu

{"title":"The Synthesis, Biological activities and Applications of Protein-Polysaccharide Conjugates in Food System: A Review","authors":"Shixuan Zhang, Kai Wang, Yongtao Qin, Shengyun Zhu, Qikuan Gao, Diru Liu","doi":"10.1093/fqsafe/fyad006","DOIUrl":"https://doi.org/10.1093/fqsafe/fyad006","url":null,"abstract":"\u0000 Proteins are important ingredients in the food industry for their excellent nutritional, functional and biological properties, while the application is limited by their sensitivity to environmental stresses like high temperature, pH changes and ionic strength. The Maillard reaction and transglutaminase-catalyzed glycosylation are the two main effective glycosylation ways to improve the stability and biological properties of proteins by mainly attaching monosaccharides or disaccharides to proteins, while protein-polysaccharide conjugates with superior functional properties are rarely discussed. Therefore, the present study reviews current state of the synthesis, biological activities and applications in food system of protein-polysaccharide conjugates formed via the Maillard reaction and transglutaminase-catalyzed glycosylation. The biological activities including antioxidant, antimicrobial and immunomodulatory activities of proteins are improved after glycosylation, and the formed protein-polysaccharide conjugates can be applied to stabilize emulsions or deliver bioactive compounds in foods. The bioactivities produced at precisely controlled glycosylation conditions would make protein-polysaccharide conjugates a promising application in foods with healthy properties.","PeriodicalId":12427,"journal":{"name":"Food Quality and Safety","volume":" ","pages":""},"PeriodicalIF":5.6,"publicationDate":"2023-01-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48304821","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 4

Effect of super-chilling storage on maintenance of quality and freshness of the Pacific oyster (Crassostrea gigas) 超低温贮藏对太平洋牡蛎品质和新鲜度维持的影响

IF 5.6 3区农林科学

Food Quality and Safety Pub Date : 2023-01-12 DOI: 10.1093/fqsafe/fyad008

S. Dong, Yabin Niu, Huamao Wei, Yumeng Lin, Xin Lu, T. Yamashita, Ke-feng Yu, K. Takaki, Chunhong Yuan

{"title":"Effect of super-chilling storage on maintenance of quality and freshness of the Pacific oyster (Crassostrea gigas)","authors":"S. Dong, Yabin Niu, Huamao Wei, Yumeng Lin, Xin Lu, T. Yamashita, Ke-feng Yu, K. Takaki, Chunhong Yuan","doi":"10.1093/fqsafe/fyad008","DOIUrl":"https://doi.org/10.1093/fqsafe/fyad008","url":null,"abstract":"\u0000 The quality changes of shelled Pacific oysters (Crassostrea gigas) were examined in relation to the effects of superchilling storage at -1 °C for 28 days by measuring changes in biochemical properties (microbial analysis, ATP-related compounds, pH, free amino acids) and sensory evaluations in this study. The results indicated that microorganism growth was significantly inhibited during superchilling storage. Adenosine diphosphate (ADP) and adenosine monophosphate (AMP) accumulated while ATP rapidly decreased in the adductor muscle. Adenosine triphosphate (ATP) and ADP were the primary components in the other 3 tissues including mantle, gill, and body trunk of oysters, and they remained relatively stable over time. The pH and adenylate energy charge (AEC) in the adductor muscle could be utilized as freshness indicators for shelled oysters. However, there were no significant differences (P >0.05) among the free amino acids during whole storage. According to the sensory evaluations, oysters could be alive and tolerated up to 21 days at -1 °C storage. The study demonstrated that superchilling storage at -1°C could better maintain the eating quality of shelled oysters and the shelf life was extended to 21 days.","PeriodicalId":12427,"journal":{"name":"Food Quality and Safety","volume":"1 1","pages":""},"PeriodicalIF":5.6,"publicationDate":"2023-01-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41474929","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

Effects of lactic acid bacteria fermentation on the bioactive composition, volatile compounds and antioxidant activity of Huyou (Citrus aurantium ‘Changshan-huyou’) peel and pomace 乳酸菌发酵对胡柚果皮及果肉生物活性成分、挥发性成分及抗氧化活性的影响

IF 5.6 3区农林科学

Food Quality and Safety Pub Date : 2023-01-05 DOI: 10.1093/fqsafe/fyad003

Yake He, Yan-Yun Zhu, Jimin Lv, Yeong-Jo Gu, Ting Wang, Jian-Chu Chen

{"title":"Effects of lactic acid bacteria fermentation on the bioactive composition, volatile compounds and antioxidant activity of Huyou (Citrus aurantium ‘Changshan-huyou’) peel and pomace","authors":"Yake He, Yan-Yun Zhu, Jimin Lv, Yeong-Jo Gu, Ting Wang, Jian-Chu Chen","doi":"10.1093/fqsafe/fyad003","DOIUrl":"https://doi.org/10.1093/fqsafe/fyad003","url":null,"abstract":"\u0000 Using lactic acid bacteria (LAB) to ferment Huyou peel and pomace could provide a reference for making full use of Huyou resources and provide valuable suggestions for the industrial production of functional foods. The effects of LAB fermentation on the bioactive composition, volatile compounds and antioxidant activity of Huyou peel and pomace were studied. Results showed that both Huyou peel and pomace were good substrates for LAB growth. LAB had remarkable influence on bioconversion of organic acids, among which ascorbic acid content was increased significantly. In addition, LAB could produce flavonoids with enhanced bioactivity and absorption. Particularly, the contents of rhoifolin, quercitrin and quercetin were increased by over 100%. Besides, the volatile compounds contents and aroma complexity were improved. Furthermore, the antioxidant activity was enhanced. Thus, our study provided high-value applications of Huyou, and the fermented products with improved nutritional value and flavor were potentially beneficial to human health.","PeriodicalId":12427,"journal":{"name":"Food Quality and Safety","volume":" ","pages":""},"PeriodicalIF":5.6,"publicationDate":"2023-01-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46867763","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Achieving robustness to temperature change of a NIR model for apple soluble solids content 实现苹果可溶性固形物含量NIR模型对温度变化的鲁棒性

IF 5.6 3区农林科学

Food Quality and Safety Pub Date : 2023-01-05 DOI: 10.1093/fqsafe/fyad002

Xiaogang Jiang, Jingdong Yao, M. Zhu, Bin Li, Yandong Liu, Ai-guo Ou-yang

{"title":"Achieving robustness to temperature change of a NIR model for apple soluble solids content","authors":"Xiaogang Jiang, Jingdong Yao, M. Zhu, Bin Li, Yandong Liu, Ai-guo Ou-yang","doi":"10.1093/fqsafe/fyad002","DOIUrl":"https://doi.org/10.1093/fqsafe/fyad002","url":null,"abstract":"\u0000 The temperature difference of fruit itself will affect its near infrared (NIR) spectrum and the accuracy of its soluble solids content (SSC) prediction model. To eliminate the influence of apple temperature difference on SSC model, the diffuse transmission dynamic online detection device was used to collect the spectral data of apples at different temperatures, and four methods were used to establish partial least squares (PLS) correction models: global correction, orthogonal signal processing (OSC), generalized least squares weighting (GLSW) and external parameter orthogonal (EPO). The results show that the temperature has a strong influence on the diffuse transmission spectrum of apples. The 20℃ model can get a satisfactory prediction result when the temperature is constant, and there will be great errors when detecting samples at other temperatures. The effect of temperature must be corrected to establish a more general model. These methods all improve the accuracy of the model, with the EPO method giving the best results, prediction set correlation coefficient (Rp) is 0.947, Root Mean Square Error of Prediction (RMSEP) is 0.489 %Brix, and the prediction bias (Pred Bias) is 0.009 %Brix. The research results are of great significance to the practical application of SSC prediction of fruits in sorting workshops or orchards.","PeriodicalId":12427,"journal":{"name":"Food Quality and Safety","volume":" ","pages":""},"PeriodicalIF":5.6,"publicationDate":"2023-01-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49622445","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Integrative cytology and proteome alterations unravel the multi-target effect of a novel alkaloid antofine against Penicillium italicum 综合细胞学和蛋白质组学改变揭示了一种新型生物碱安托芬对意大利青霉的多靶点效应

IF 5.6 3区农林科学

Food Quality and Safety Pub Date : 2023-01-04 DOI: 10.1093/fqsafe/fyad001

X. Peng, Chunpeng Wan, Yajie Zhang, Jinyin Chen, Zhicheng Yang, Xinyu Zhang, Chuying Chen

{"title":"Integrative cytology and proteome alterations unravel the multi-target effect of a novel alkaloid antofine against Penicillium italicum","authors":"X. Peng, Chunpeng Wan, Yajie Zhang, Jinyin Chen, Zhicheng Yang, Xinyu Zhang, Chuying Chen","doi":"10.1093/fqsafe/fyad001","DOIUrl":"https://doi.org/10.1093/fqsafe/fyad001","url":null,"abstract":"\u0000 Penicillium italicum is the causal agent of citrus blue mold, which is a major threat to the global citrus fruit industry. Antofine, a natural phenanthroindolizidine alkaloid, is water-soluble and exhibits a broad range of biological activities. However, whether it can inhibit P. italicum growth and the potential inhibitory mechanism remain to be elucidated. This study aimed to investigate the antifungal mechanism of antofine against P. italicum using SEM, TEM, PI staining, and TMT-labeled quantitative proteomic analysis. Antofine was found to exhibit its preeminent antifungal activity against P. italicum with a MIC of 1.56 mg/L and a MFC of 6.25 mg/L. The challenge test revealed that antofine inhibited the development of citrus blue mold during a 6 day P. italicum-infected period. Antofine acted on its potential multi-targets to inhibit P. italicum growth by synergistically activating oxidative stress through accumulating excess ROS, impairing membrane integrity, inducing membrane lipid peroxidation, and disrupting mitochondrial function, thereby disrupting the membrane system and reducing cell viability. Moreover, antofine treatment down-regulated most DEPs involved in carbon metabolism, pyruvate metabolism, and the TCA cycle in P. italicum mycelia, which may explain the mitochondrial decomposition observed by TEM and the declines in ATP level as well as the TCA cycle-related enzymes activities. These results indicate that antofine treatment inhibited P. italicum growth by targeting the cell membrane and mitochondria.","PeriodicalId":12427,"journal":{"name":"Food Quality and Safety","volume":" ","pages":""},"PeriodicalIF":5.6,"publicationDate":"2023-01-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47228605","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

Non-destructive detection of tea stalk and insect foreign bodies based on THz-TDS combination of electromagnetic vibration feeder 基于THz-TDS组合电磁振动给料机的茶树茎和昆虫异物无损检测

IF 5.6 3区农林科学

Food Quality and Safety Pub Date : 2023-01-04 DOI: 10.1093/fqsafe/fyad004

Xudong Sun, Chao Xu, Chagen Luo, Dongfu Xie, Wei Fu, Zhiyuan Gong, Xinpeng Wang

{"title":"Non-destructive detection of tea stalk and insect foreign bodies based on THz-TDS combination of electromagnetic vibration feeder","authors":"Xudong Sun, Chao Xu, Chagen Luo, Dongfu Xie, Wei Fu, Zhiyuan Gong, Xinpeng Wang","doi":"10.1093/fqsafe/fyad004","DOIUrl":"https://doi.org/10.1093/fqsafe/fyad004","url":null,"abstract":"\u0000 \u0000 \u0000 Current technology of X-ray imaging can recognize hard foreign materials (FMs) such as metal and high-density plastic. However, low-density foreign bodies still are a challenge for food quality and safety assessment.\u0000 \u0000 \u0000 \u0000 Electromagnetic vibration feeder aided with terahertz time-domain spectroscopy (THz-TDS) and imaging were investigated for detecting tea stalk and insect FMs mixed with tea leaves non-destructively.\u0000 \u0000 \u0000 \u0000 THz time-domain signals were employed directly to develop the K-nearest neighbor (KNN) model with a precision of 100%, accuracy of 95.6% and recall of 98.7% in predicting the unknown samples. The high contrast THz-TDS images were obtained by the separation method for the samples using electromagnetic vibration feeder. The characteristic parameters of ratio of maximum length (L) to maximum width (W) and hue extracted from THz-TDS images indicated significant difference between tea leaves and FMs.\u0000 \u0000 \u0000 \u0000 The results suggested that electromagnetic vibration feeder combination with THz-TDS was feasible for detecting FMs in the finishing tea products.\u0000","PeriodicalId":12427,"journal":{"name":"Food Quality and Safety","volume":" ","pages":""},"PeriodicalIF":5.6,"publicationDate":"2023-01-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48372295","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1